Sweet Matzah Brei with Cardamom Cashew Crème and Berries
Sweet Vegan Matzah Brei with Cardamom Cashew Creme and Berries
This vegan version of the Passover staple uses ground flax seeds to replace the eggs traditionally used in matzah brei. Ours is served with a decadent cardamom scented sweet vegan crème, using soaked raw cashews for the base.
Prepare the Cashew Crème
- Place the cashews in a bowl with ample water to cover. Allow to sit for 30 minutes up to a few hours. Drain, and rinse well.
- Transfer to a blender with the remaining ingredients including the ¾ cup water and blend until creamy. Add more water if necessary to reach desired creaminess. While the cashews are soaking, prepare the matzah brei.
Prepare the Matzah Brei
- Place the flax seeds, water, cinnamon, and cardamom in a small bowl and whisk well. Allow to sit for 10 minutes, stirring occasionally.
- Run the matzah under warm water until just soft. Be careful not to over soak. Crumble into a bowl into small pieces (¼ to ½ inch is ok). Add the sugar and pinch of salt, and mix well
- Place a large sauté pan over medium high heat. Add the oil. Transfer the matzah mixture evenly to the pan. Allow to cook for 5 minutes, stirring frequently.
- Add the the soaked flax seed mixture and mix well so that it is evenly dispersed through the matzah. Flatten with a spatula so that one large ‘pancake’ is formed, approximately ¼ inch thick.
- Allow to cook for 3 minutes.
- Using a spatula, divide the pancake into four equal pieces, flip each piece and cook for 5 minutes, or until it starts to brown. Be careful not to burn. Flip once again and cook for an additional 2 minutes.
- Top with cashew crème, fresh berries and garnish with a mint leaf. You can also create a double-layered matzah brei and place cashew crème inbetween the two layers (see photo).
Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including his latest, The Ultimate Age-Defying Plan. His last book, Healing the Vegan Way, was selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 25 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Kroger, Danone, The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”
His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award. Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant-based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available.